Fruit Crisp Crumble {oil-free, vegan + gluten-free}
Seasonal fruit or frozen, this easy crisp is a go-to for a delicious breakfast or dessert after a veggie bean soup or other light meal. If you're using a tart fruit like rhubarb, consider pairing it with a sweeter fruit like mango or even dates or other dried fruit. No need for oil - there is plenty of natural fat in the nut or seed butter.
Author: Victoria Laine
: breakfast, dessert
Serves:: 4-5
Prep time::
Cook time::
Total time::
Ingredients:
BOTTOM FRUIT LAYER:
8 cups chopped juicy fruit or berries (for example: mango, peaches, plums, berries, rhubarb, etc)
¼ cup dates, raisins, or other dried fruit (opt)
2 tsp ground cinnamom
3 Tbsp maple syrup or dark agave or brown rice syrup
¼ cup water or fruit juice (a bit more for berries or other less juicy fruit)
CRUMBLE TOPPING:
1¼ rolled oats (gluten-free tested, if needed)
¼ cup whole-grain flour (find gluten-free flour here)
1 cup sliced almonds or chopped Brazil nuts or pumpkin seeds
½ cup liquid or dry whole sweetener (coconut sugar for example)
1 Tbsp ground cinnamon
⅓ cup - ½ cup nut or seed-butter (cashew, almond, tahini, etc)
Directions:
Preheat oven to 400F.
Prepare chopped fruit into a 10"x10" glass pan, or ceramic deep dish (or equivalent).
Sprinkle fruit with cinnamon, drizzle with liquid sweetener and water or juice.
Mix topping ingredients in a bowl incorporating the nut or seed butter into the dry ingredients with clean hands. Crumble the topping over the fruit, distributing evenly.
Bake at 400F for about 30 minutes until fruit is soft and juicy. Serve warm or at room temperature, as is, or with yogurt or kefir topping. Or, of course - ice cream!
These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
½ cup sunflower seeds, or cashews, ground into meal
½ cup millet or brown rice flour
¼ cup garbanzo or amaranth flour
¼ cup chia seed flour (ground chia seeds)
2 tsp baking powder
¾ tsp salt
WET:
2 cups apple sauce
⅓-1/2 cup maple syrup
OPTIONAL INGREDIENTS:
1 cup corn kernels, fresh or frozen
½ cup raisins or dates
1 cup diced apple
1 tsp chili powder and/or cinnamon
2 Tbsp chopped chilies
Directions:
Preheat oven to 350°F.
In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
Fold in any optional spices.
Add apple sauce and maple syrup and mix well.
Fold in any optional ingredients.
Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
This is a “think-ahead” recipe because the batter is made at least 12 hours prior to cooking. Flat-breads that are “soured” (fermented) using ground bean or lentil flours are called a variety of names around the world: dosas, roti, chapati, crepes, or socca, etc. It is often used instead of utensils, hand held, to scoop up thick stew-like dishes like curries and dahls.
Whisk ingredients together until thick and creamy.
Frost muffins, decorate with a banana slice if desired, and enjoy.
Directions:
Preheat oven to 350°F. Line muffin tin with paper muffin cups.
In a large bowl, mash ripe banana with a fork or potato masher.
Whisk in peanut butter, maple syrup, water, and vanilla.
In a medium bowl, blend together dry ingredients.
Add dry mix to wet and stir.
Blend well and fill muffin tin, dividing batter into each cup. If you’d like to add a slice of banana on top of each muffin before baking it will become sweet and creamy.
Bake 30 minutes until lightly browned. Cool completely if frosting. Frosting is completely optional depending on your little monkeys’ desires!
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
With the addition of rolled oats, Crust #1 is a bit lighter, however both have rich flavors.
The filling options are endless and these crusts can also be baked should you want to fill it with sliced apples, maple syrup, and cinnamon, or other fruit fillings.
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
Author: Victoria Laine
Serves:: 1 pie crust
Prep time::
Total time::
Ingredients:
CRUST #1:
8 medjool dates, pitted (about ¾ cups)
½ cup shredded coconut
1 cup rolled oats
pinch salt
CRUST #2:
1 cup raw walnuts
1 cup shredded coconut
½ cup pitted dates
pinch salt
TIP:
If dough isn’t sticky enough to hold together, drizzle a tiny amount of dark liquid sweetener (maple syrup, agave, brown rice syrup, etc) into it.
Directions:
Directions for both crusts are the same:
Pulse the ingredients in a food processor with the “S” blade until the dough holds together when pressed between fingers (usually about 2 minutes.)
Then transfer dough to lined pie plate or spring form pan, pressing down firmly with fingers. Voila! (It’s a good idea to also dust the pan or plate with rolled oats to avoid sticking.)
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
Author: Victoria Laine
Serves:: 1 dozen
Prep time::
Cook time::
Total time::
Ingredients:
(Chocolate dipped - optional)
Makes: 1 dozen
1 cup raw pecans
2 Tbsp coconut flour
¼ tsp salt
¼ cup pure maple syrup
6 oz dark dairy-free, GF chocolate (bar, chips or chunks for melting)-optional[/b]
Directions:
Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.
Place pecans, flour, and salt in food processor and process until finely ground.
Add maple syrup to processor and allow to bind.
Roll dough into balls about golf ball size (these are rich!) and flatten with the palm of your hand, or the bottom of a drinking glass. You can press a slice of pecan into the top if desired.
Bake cookies for 12-15 minutes until lightly browned on bottoms.
Transfer to a rack or plate to cool. (If you are going to dip them in chocolate, it can speed up the setting of the melted chocolate to put the cookies in the a fridge or freezer for a while first.)
Melt the chocolate in a microwave in 1-minute spurts, or over a double boiler (NOTE: be careful not to get steam or water in the chocolate.)
Dip each cookie half way into the melted chocolate and set them on the parchment paper (or wax paper) lined baking sheet or plate to set.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
